Roasted Lamb Chops with Haricot Verts

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Indulge in a gourmet dining experience with roasted lamb chops, perfectly seared and served with tender haricot verts (French green beans) . This dish is ideal for an elegant dinner, whether it’s a special occasion or a refined weeknight meal.

Yield: 4 servings

Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes

Ingredients

For the Lamb Chops:

  • 4 lamb chops (rib or loin)
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1 teaspoon fresh rosemary, chopped
  • 1 teaspoon fresh thyme leaves
  • Salt and black pepper to taste

For the Haricot Verts:

  • 2 cups haricot verts (French green beans), trimmed
  • 1 tablespoon butter
  • 1 garlic clove, minced
  • Salt and pepper to taste

For the Red Sauce:

  • 1/2 cup beef or lamb broth
  • 1 shallot, finely chopped
  • 1 tablespoon butter
  • 1 teaspoon balsamic vinegar (optional)
  • Salt and pepper to taste

How to Make Roasted Lamb Chops with Haricot Verts and Red Sauce

Step 1: Prepare the Lamb Chops

  1. Pat the lamb chops dry with paper towels.
  2. In a bowl, mix olive oil, minced garlic, rosemary, thyme, salt, and black pepper.
  3. Rub the seasoning mix over the lamb chops and let them marinate for at least 15 minutes (or up to 2 hours for deeper flavor).

Step 2: Sear and Roast the Lamb Chops

  1. Preheat your oven to 400°F (200°C).
  2. Heat a large oven-safe skillet over medium-high heat.
  3. Sear the lamb chops for 2-3 minutes per side until golden brown.
  4. Transfer the skillet to the oven and roast for 5-7 minutes (for medium-rare) or longer if desired.
  5. Remove from the oven, tent with foil, and let rest for 5 minutes.

Step 3: Prepare the Red Sauce

  1. In the same pan, sauté the chopped shallot over medium heat for 1-2 minutes.
  2. Pour in the red , scraping up any browned bits from the pan. Simmer until reduced by half.
  3. Add the beef broth and continue to cook for 3-5 minutes until slightly thickened.
  4. Stir in butter and balsamic vinegar, season with salt and pepper, and remove from heat.

Step 4: Cook the Haricot Verts

  1. Bring a pot of salted water to a boil and blanch the haricot verts for 2 minutes.
  2. Drain and transfer to a skillet with melted butter and garlic.
  3. Sauté for 2-3 minutes, seasoning with salt and pepper.

Step 5: Serve and Enjoy

  1. Arrange the lamb chops on a plate, spoon the red sauce over them.
  2. Serve with the haricot verts on the side.
  3. Pair with mashed potatoes, roasted vegetables, or a glass of red for an elevated meal.

Tips for Perfect Lamb Chops

✔ Use a meat thermometer: Medium-rare lamb should reach 130-135°F (54-57°C).
✔ Rest the meat: Letting it rest for 5 minutes ensures juicy, tender lamb.
✔ Choose quality : A good dry red enhances the sauce’s depth of flavor.

FAQ: Roasted Lamb Chops with Haricot Verts and Red Sauce

Q: Can I use boneless lamb chops?
Yes! Adjust the cooking time slightly as boneless chops cook faster.

Q: What can I substitute for red in the sauce?
You can use pomegranate juice or a mix of beef broth and balsamic vinegar.

Q: How do I store leftovers?
Store in an airtight container in the refrigerator for up to 3 days. Reheat gently to avoid overcooking.

This dish is a true restaurant-quality meal made easily at home. Try it tonight and elevate your dinner experience! 🍷🥩

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